Course Coordinator:Judith Tweedie (jtweedie@usc.edu.au) School:School of Health and Behavioural Sciences
UniSC Sunshine Coast |
Blended learning | Most of your course is on campus but you may be able to do some components of this course online. |
Please go to usc.edu.au for up to date information on the
teaching sessions and campuses where this course is usually offered.
NUT403 is designed to enable you to integrate the theory of foodservice systems in the Work Integrated Learning (WIL) environment and is essential preparation for professional practice as a dietitian and clinical nutritionist. Successful completion of NUT403 in addition to NUT405, NUT402 and NUT404 will enable you to demonstrate skills and competencies in areas related to the foodservice system setting, while incorporating ethical and professional behaviour.
Activity | Hours | Beginning Week | Frequency |
Blended learning | |||
Placement | 1hr | Not applicable | Not Yet Determined |
Work Integrated Learning placement to conduct a food service quality project related to an institutional foodservice system setting.
400 Level (Graduate)
12 units
Course Learning Outcomes On successful completion of this course, you should be able to... | Graduate Qualities Completing these tasks successfully will contribute to you becoming... | |
1 | Demonstrate professional competencies in conducting quality improvement processes in foodservice system settings, in collaboration with key stakeholders. | Engaged |
2 | Use a critical thinking approach to problem solving in the foodservice system setting. | Creative and critical thinker |
3 | Apply an evidence -based approach to nutrition and dietetics service in the foodservice system setting. | Empowered |
4 | Apply an approach to practice that recognises the multiple factors that influence the provision of foodservice. | Sustainability-focussed |
5 | Document and disseminate the outcomes of the foodservice quality improvement process. | Creative and critical thinker |
6 | Practice within ethical, legal and professional boundaries and demonstrates compliance with the student placement Code of Conduct. | Ethical |
Refer to the UniSC Glossary of terms for definitions of “pre-requisites, co-requisites and anti-requisites”.
NUT301 and NUT302 and NUT312 and NUT361 and NUT400 and enrolled in Program SC353 or SC302
Not applicable
Not applicable
Not applicable
Limited Grading (PNP)
Formative feedback will be provided by the academic placement supervisor/course coordinator, on the progression of professional competencies, from artefacts uploaded to PebblePad and through collaboration with the placement workplace supervisor. Weekly phone or online meetings with the project team and the academic placement supervisor/course coordinator will occur, to assist you with your competency development in conducting a foodservice quality project.
Delivery mode | Task No. | Assessment Product | Individual or Group | What is the duration / length? | When should I submit? | Where should I submit it? |
All | 1 | Placement performance | Individual | N/A |
Refer to Format | To be Negotiated |
All | 2 | Code of Conduct | Individual | N/A |
Refer to Format | To be Negotiated |
All - Assessment Task 1:Professional Competencies | |
Goal: | The purpose of this course is for you to develop and demonstrate professional competencies as a dietitian and clinical nutritionist. To do this you will undertake supervised work integrated learning experience to conduct a foodservice quality project |
Product: | Placement performance |
Format: | You will work either in pairs or individually (depending on the context of the WIL setting) to develop & conduct a quality improvement project. You will be notified as to whether your project is individual or paired at the beginning of the semester by the course coordinator. You will be assessed on your professional competencies (WIL performance) by the academic placement supervisor/course coordinator in collaboration with the placement workplace supervisor, where appropriate. Assessment of meeting the WIL performance criteria will also be based on the following evidence: a) PebblePad portfolio. This portfolio will be completed during WIL and you will upload project artefacts and complete PebblePad tasks which align with the DA competencies. b) A structured interview of 30 to 40 minutes duration, in the final week of WIL, where you will be asked a series of predetermined questions, which require you to demonstrate your achievement of competencies (this may be conducted by telephone conference or be in person). Formative feedback will be provided by the academic placement supervisor/course coordinator, on the progression of professional competencies, from artefacts and tasks uploaded and completed in PebblePad and through collaboration with the placement workplace supervisor. |
Criteria: |
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All - Assessment Task 2:Student Placement Code of Conduct | |
Goal: | This task enables you to become familiar with and demonstrate the requisite professional behaviours captured in the Code of Conduct for your discipline and work environment. |
Product: | Code of Conduct |
Format: | You are required to complete a WIL experience related to a Foodservice system setting. To be eligible to pass, you are required to complete this WIL satisfactorily according to the criteria below. If you fail to meet the student placement code of conduct you may fail the course and can be withdrawn from the work WIL setting immediately, as per the USC Workplace and Industry Placement - Procedures |
Criteria: |
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A 12-unit course will have total of 150 learning hours which will include directed study hours (including online if required), self-directed learning and completion of assessable tasks. Student workload is calculated at 12.5 learning hours per one unit.
Please note: Course information, including specific information of recommended readings, learning activities, resources, weekly readings, etc. are available on the course Canvas site– Please log in as soon as possible.
Students are expected to familiarise themselves with the timing and length of placements in the program and plan for these accordingly. All fourth-year placements are full-time (i.e. five days per week). Occasionally, placements will require students to work outside normal business hours and it is likely that some placements will occur away from the Sunshine Coast. Costs related to travel, accommodation, uniform (USC student polo shirt), and other expenses incurred to attend placement are the student’s responsibility. Individual placements are coordinated on a state-wide basis and, therefore, students should be prepared to undertake placements outside the local geographical area. This includes planning for the potential inability to be able to undertake paid employment during placement and for travel, living and accommodation expenses associated with placements. Students will be required to complete pre-placement online modules by the 17th January 2021, to prepare for all placements in fourth year including NUT402, NUT403 and NUT404.
Academic integrity is the ethical standard of university participation. It ensures that students graduate as a result of proving they are competent in their discipline. This is integral in maintaining the value of academic qualifications. Each industry has expectations and standards of the skills and knowledge within that discipline and these are reflected in assessment.
Academic integrity means that you do not engage in any activity that is considered to be academic fraud; including plagiarism, collusion or outsourcing any part of any assessment item to any other person. You are expected to be honest and ethical by completing all work yourself and indicating in your work which ideas and information were developed by you and which were taken from others. You cannot provide your assessment work to others. You are also expected to provide evidence of wide and critical reading, usually by using appropriate academic references.
In order to minimise incidents of academic fraud, this course may require that some of its assessment tasks, when submitted to Canvas, are electronically checked through Turnitin. This software allows for text comparisons to be made between your submitted assessment item and all other work to which Turnitin has access.
Limited Graded Course: This course will be graded as Pass in a Limited Grade Course (PU) or Fail in a Limited Grade Course (UF) as per clause 4.1.3 and 4.1.4 of the Grades and Grade Point Average (GPA) - Institutional Operating Policy of the USC. In a course eligible to use Limited Grades, all assessment items in that course are marked on a Pass/Fail basis and all assessment tasks are required to be passed for a student to successfully complete the course. Supplementary assessment is not available in courses using Limited Grades.
You must contact your Course Coordinator and provide the required documentation if you require an extension or alternate assessment.
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For help with course-specific advice, for example what information to include in your assessment, you should first contact your tutor, then your course coordinator, if needed.
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